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Chocolate Salted Caramel Tarts

Chocolate Salted Caramel Tarts

The Crispy Chef
These Chocolate Salted Caramel Tarts combine a buttery crust, rich ganache, and gooey salted caramel for a next-level dessert that's shockingly easy to make. Perfect for impressing guests or indulging yourself on a random Tuesday.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 470 kcal

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Rolling Pin
  • Tart pans or mini muffin tins
  • Oven
  • Refrigerator

Ingredients
  

For the Tart Shells:

  • 1½ cups all-purpose flour
  • ½ cup unsalted butter cold and cubed
  • ¼ cup granulated sugar
  • 1 large egg
  • Pinch of salt

For the Salted Caramel:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • 1½ tsp sea salt

For the Chocolate Ganache:

  • 8 oz semi-sweet chocolate chopped
  • ¾ cup heavy cream
  • 1 tbsp unsalted butter

Garnish (Optional):

  • Flaky sea salt
  • Chopped nuts

Instructions
 

Step 1: Make the Tart Shells

  • Mix flour, sugar, and salt in a bowl.
  • Add cold butter and blend until mixture resembles coarse crumbs.
  • Add the egg and mix until dough forms.
  • Wrap dough in plastic and chill for 30 mins.
  • Preheat oven to 350°F (175°C).
  • Roll out dough and cut circles to fit tart pans.
  • Press into pans, prick bottoms with a fork.
  • Bake for 15–18 mins or until golden.
  • Cool completely.

Step 2: Make the Salted Caramel

  • Heat sugar in a saucepan over medium heat without stirring.
  • Swirl pan occasionally until sugar melts and turns amber.
  • Remove from heat, add butter carefully.
  • Slowly stir in cream.
  • Add salt and stir until smooth.
  • Let cool slightly.

Step 3: Make the Chocolate Ganache

  • Place chopped chocolate in a bowl.
  • Heat cream until simmering, pour over chocolate.
  • Let sit 1 minute, then stir until smooth.
  • Stir in butter.

Step 4: Assemble the Tarts

  • Fill tart shells halfway with cooled caramel.
  • Chill for 10 mins.
  • Pour chocolate ganache over caramel.
  • Sprinkle sea salt and nuts (optional).
  • Chill for at least 1 hour until set.

Notes

For dairy-free, substitute coconut cream and plant-based butter (results may vary).
Store in an airtight container in fridge for up to 5 days.
Freeze before garnishing for up to 1 month.

Nutrition

Calories: 470kcalCarbohydrates: 42gProtein: 4gFat: 32gCholesterol: 80mgSodium: 380mg
Keyword chocolate tart
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